Description
Zesty Lemon Chicken Pasta is a vibrant and flavorful dish that combines the tanginess of lemon, the creamy richness of Parmesan sauce, and the heartiness of pan-seared chicken and tender spaghetti. This restaurant-quality recipe is quick, easy to make, and perfect for a weeknight dinner or special occasion.
Ingredients
Ingredients
Seasonings:
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon mustard powder
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
Chicken:
- 1 large boneless, skinless chicken breast (or 2 small)
- Lemon pepper seasoning (optional)
- 1/3 cup all-purpose flour
- 1 tablespoon olive oil
Pasta & Sauce:
- ½ cup dry white wine
- 3 cloves garlic, minced
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- ¾ cup chicken broth
- 1¼ cups half and half
- ½ chicken bouillon cube
- ¾ cup freshly grated Parmesan cheese
- 3 tablespoons freshly squeezed lemon juice
- ½ pound thin spaghetti
For Serving:
- Lemon slices
- Fresh parsley, roughly chopped
Instructions
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Season the Chicken: In a small bowl, mix dried parsley, oregano, basil, mustard powder, salt, and black pepper. Evenly season the chicken breast on all sides. For extra lemony flavor, lightly dust with lemon pepper seasoning.
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Dredge the Chicken: Coat the seasoned chicken breast in flour, shaking off any excess.
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Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes on each side until golden brown and fully cooked. Remove from the skillet and let it rest.
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Make the Sauce Base: In the same skillet, sauté the minced garlic for 30 seconds until fragrant. Deglaze the pan with dry white wine, scraping up any browned bits. Simmer for 2-3 minutes to reduce slightly.
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Create the Creamy Sauce: Add butter to the skillet and let it melt. Stir in the flour to make a roux, cooking for 1 minute. Gradually whisk in chicken broth and half and half, stirring constantly to avoid lumps.
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Add Flavor: Crumble in the chicken bouillon cube and stir until dissolved. Add the Parmesan cheese, stirring until it melts and creates a creamy sauce. Mix in the lemon juice and adjust seasoning as needed.
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Cook the Pasta: While the sauce is simmering, boil the spaghetti in a pot of salted water according to package instructions. Drain and add it to the skillet, tossing to coat in the sauce.
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Combine and Serve: Slice the chicken into strips and arrange it over the pasta. Garnish with lemon slices and fresh parsley. Serve hot and enjoy!
Notes
- To make the dish gluten-free, use gluten-free flour and pasta.
- Substitute white wine with chicken broth if preferred.
- Heavy cream can replace half and half for a richer sauce.
- Leftovers can be stored in the fridge for up to 3 days. Reheat gently with a splash of broth or cream to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Seared and Simmered
- Cuisine: Italian-Inspired